Pumpkin Pie Tacos Recipe

Introduction

These Pumpkin Pie Tacos are a fun and festive twist on a classic dessert. Crispy cinnamon-sugar tortilla shells cradle a creamy pumpkin filling topped with fluffy whipped cream and crunchy pecans. Perfect for fall gatherings or a unique holiday treat!

Ingredients

• 6 8-inch tortillas (makes about 18-24 rounds)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/3 cup butter (melted)
• 4 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 3/4 cup canned pumpkin puree
• 1/2 tsp pure vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Pecans for garnish (chopped)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Using a 4 to 4.5-inch cookie cutter, cut 3-4 rounds out of each tortilla to get about 20 shells.
2. Step 2: Mix the granulated sugar and ground cinnamon together on a plate. Gently stab the tortilla rounds with a fork 4-5 times to prevent air bubbles when baking.
3. Step 3: Brush both sides of each tortilla round with melted butter, then coat them thoroughly in the cinnamon-sugar mixture.
4. Step 4: Flip a muffin tin upside down. Place the coated tortilla rounds in between the muffin cups to form taco shell shapes. Bake for about 10 minutes until golden brown. Let them cool in the pan to hold their shape.
5. Step 5: Meanwhile, prepare the whipped cream. Using a mixer, beat heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
6. Step 6: In a large bowl, beat softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until well combined.
7. Step 7: Spoon or pipe the pumpkin filling evenly into the cooled taco shells. Top each with a dollop of whipped cream and garnish with chopped pecans. Serve immediately and enjoy!

Tips & Variations

• For extra crispiness, bake tortilla shells a few minutes longer but watch carefully to avoid burning.
• Substitute pecans with toasted walnuts or skip nuts for a nut-free version.
• Add a drizzle of caramel sauce over the whipped cream for added sweetness.
• If you prefer, use store-bought pumpkin pie spice to save time.

Storage

Store any leftover pumpkin filling and whipped cream separately in airtight containers in the refrigerator for up to 2 days. The taco shells are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. For best texture, assemble tacos just before serving. Reheat shells briefly in a warm oven if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour or corn tortillas for this recipe?

Yes, both flour and corn tortillas work well. Flour tortillas will be slightly softer, while corn tortillas will give a more rustic crisp.

How do I prevent the tortillas from becoming soggy?

Baking the tortillas until golden and crispy in the muffin tin helps them hold their shape and stay crisp. Also, assemble the tacos right before serving to avoid sogginess.

Pumpkin Pie Tacos Recipe

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★★★★★

4.7 from 53 reviews

Delight in these festive Pumpkin Pie Tacos, a creative twist on classic pumpkin pie flavors wrapped in crispy cinnamon-sugar tortilla shells. Perfectly baked shells filled with creamy pumpkin pie filling and topped with luscious whipped cream and crunchy pecans – a fun and delicious treat for fall gatherings or any festive occasion.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 20 smaller pumpkin pie tacos 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Tortilla Shells

• 6 8-inch Tortillas (makes about 18–24 rounds)
• 1/2 cup Granulated Sugar
• 1 tsp Ground Cinnamon
• 1/3 cup Butter (melted)

Pumpkin Pie Filling

• 4 oz Cream Cheese (softened)
• 1/4 cup Powdered Sugar
• 3/4 cup Canned Pumpkin Puree
• 1/2 tsp Pure Vanilla Extract
• 1 1/2 tsp Pumpkin Pie Spice

Whipped Cream Topping

• 1/2 cup Heavy Whipping Cream
• 2 Tablespoons Powdered Sugar
• 1/2 teaspoon Vanilla Extract

Garnish

• Chopped Pecans

Instructions

1. Prep Tortilla Shells: Preheat your oven to 400°F (204°C). Using a 4 to 4.5-inch cookie cutter, cut 3-4 rounds out of each 8-inch tortilla to yield about 20 smaller rounds.
2. Prepare Cinnamon Sugar Mix: In a plate, mix granulated sugar and ground cinnamon. Lightly prick each tortilla round 4-5 times with a fork to prevent air bubbles during baking.
3. Coat Tortilla Rounds: Brush both sides of each tortilla round generously with melted butter, then press each side into the cinnamon sugar mixture to coat evenly.
4. Form Taco Shells and Bake: Flip a muffin tin upside down and place the coated tortilla rounds over the muffin cups to shape them into taco shells. Bake in the preheated oven for 10 minutes or until they are just golden brown and crisp. Let cool in the pan to retain shape.
5. Make Whipped Cream: While the shells cool, beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
6. Prepare Pumpkin Filling: In a large bowl, beat softened cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add canned pumpkin puree, vanilla extract, and pumpkin pie spice; mix until fully incorporated and silky.
7. Assemble the Tacos: Spoon or pipe the pumpkin filling evenly into the cooled taco shells. Top each filled shell with a generous dollop of whipped cream.
8. Garnish and Serve: Sprinkle chopped pecans and a dash of cinnamon over the whipped cream. Serve immediately to enjoy the perfect crispiness and creamy flavors.

Notes

• Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
• Pricking the tortillas prevents them from puffing up too much and helps maintain shell shape.
• Serve the tacos immediately after assembling to keep the shells crisp.
• You can substitute pecans with walnuts or omit nuts for a nut-free option.
• For a dairy-free version, use dairy-free cream cheese and whipping cream alternatives.

Keywords: pumpkin pie tacos, pumpkin dessert, cinnamon sugar shells, fall dessert, Thanksgiving treat, pumpkin pie filling, whipped cream topping